Ingredients:
\n 1 medium sweet potato (about 300 grams), skin on and cut into \u00be-inch cubes
\n Neutral oil, such as sunflower or canola
\n 6 to 8 frozen fish sticks
\n 1 tablespoonlight or regular soy sauce
\n 1 tablespoonoyster sauce
\n 1 1\/2 teaspoonspalm sugar or brown sugar
\n 90 gramslap cheong (about 2 Chinese sausages), finely diced
\n 60 gramsfresh or canned baby corn (about 7), halved lengthways
\n 60 gramsbroccolini, halved lengthways and chopped into chunks
\n 1 handfulcilantro leaves, roughly chopped
\n 1 tablespoonwhite sesame seeds (untoasted or toasted)
\n Kosher salt, to taste<\/p>\n
Directions: <\/p>\n
Heat the oven to 400\u00b0F with the convection setting on if you have one; if you don\u2019t, heat the oven to 425\u00b0F. On a rimmed sheet pan, toss the diced sweet potato with 1 tablespoon of oil and bake for 30 minutes, until tender.
\nOnce the potatoes are in the oven, check the cook time on the fish sticks package. Add the fish sticks to the sheet pan for their recommended baking time, tossing the potatoes beforehand. (For example, if the fish sticks need 20 minutes, add them after the potatoes have been cooking for 10 minutes.)
\nWhile those bake, mix the soy sauce, oyster sauce, and palm sugar in a small bowl.
\nRemove the sweet potato and fish sticks from the oven and cut the fish fingers into thirds on the diagonal.
\nHeat 1 tablespoon of oil in a large pan or wok over medium-high and cook the lap cheong for 1 minute. Add the baby corn and broccolini and cook until just tender, 2 to 3 minutes. Add the sweet potato and sesame seeds and prepared sauce and cook until the sauce has absorbed into the ingredients.
\nStir in the fish sticks and cilantro, then taste and season with salt if needed. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 medium sweet potato (about 300 grams), skin on and cut into \u00be-inch cubes Neutral oil, such as sunflower or canola 6 to 8 frozen fish sticks 1 tablespoonlight or regular soy sauce 1 tablespoonoyster sauce 1 1\/2 teaspoonspalm sugar or brown sugar 90 gramslap cheong (about 2 Chinese sausages), finely diced 60 gramsfresh… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1503","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1503","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1503"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1503\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}